Heat oil in a small lidded casserole over medium-high heat. Nestle chicken skin-side down and cook 8-10 minutes till golden brown. Flip and cook for 5 minutes before transferring to a pan.
INSTRUCTIONS
STEP 1
Add the onion to the pan's fat and reduce heat to medium. Fry 8 minutes until soft, then add garlic, rosemary, tomato purée, and bay.
STEP 2
Add 600ml water and whisk in any parts from the bottom of the pan after 2 minutes. After adding squash and chickpeas, nestle the chicken skin-side up.
STEP 3
Cover and cook until chicken is done and squash is soft, 40–45 minutes. Add water as needed or remove the pan lid for the last 5-10 minutes if there's too much liquid.
STEP 4
From the pan, shred the chicken and discard the skin, or retain the thighs whole and remove the skin for baby-led weaning.
STEP 5
Chickpea stew can be blended into a purée for weaning babies. Mash some chickpeas and squash to thicken the sauce, return the chicken to the pan, and serve.
STEP 6
Marbling the yogurt, harissa, and a pinch of salt in a small bowl. Sprinkle coriander and toasted flaked almonds on the stew.